Korean Journal of Food Science and Technology (한국식품과학회지)
- Volume 19 Issue 4
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- Pages.355-360
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- 1987
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- 0367-6293(pISSN)
Lactic Acid Fermentation of Soymilk by Mixed Cultures of Lactobacillus acidophilus and Saccharomyces uvarum
두유에서 Sacchasomyces uvarum 과 Lactobacillus acidophilus의 혼합배양
- Kong, In-Soo (Dept. of Food Engineering, Yonsei University) ;
- Lee, Jung-Soo (Dept. of Food Engineering, Yonsei University) ;
- Chung, Yong-Joon (Dept. of Food Engineering, Yonsei University) ;
- Lew, In-Deok (Dept. of Food Technology, Chung Ju National Technical College) ;
- Oh, Doo-Whan (Dept. of Food Engineering, Yonsei University) ;
- Yu, Ju-Hyun (Dept. of Food Engineering, Yonsei University)
- 공인수 (연세대학교 공과대학 식품공학과) ;
- 이정수 (연세대학교 공과대학 식품공학과) ;
- 정용준 (연세대학교 공과대학 식품공학과) ;
- 류인덕 (충주공업전문대학 식품공학과) ;
- 오두환 (연세대학교 공과대학 식품공학과) ;
- 유주현 (연세대학교 공과대학 식품공학과)
- Published : 1987.08.01
Abstract
Among the several lactic acid bacteria, Lactobacillus acidophilus showed the highest acid production when it was cultured mixed with Sacchasomyces uvarum in soymilk. The highest acid production was obtained in 16 hrs of cultivation when the inoculation ratio of L. acidophilus and S. uvarum was 2:1 and the temperature was
Sacchasomyces uvarum과 Lactobacillus acidophilus를 두유에서 단독 및 혼합배양하였을때 산생성에 미치는 조건은 검토하였다. 접종비율에 의한 산생성은 L. acidophilus와 S. uvarum의 접종비가 2 : 1일때 가장 높은 산도를 보였으며 배양시간은 16시간부터 높은 산도를 유지하였다. 배양온도는
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